Confit salmon with lemon and parsley salsa

Name: Confit salmon with lemon and parsley salsa
Total time: 1 h
Yield: serves 6
Ingredients: 1/2 side salmon skin on and pin-boned; 10 black peppercorns; 2 bay leaves; 500-750ml olive oil; to serve green salad; 2 lemons plus wedges to serve; 2 tbsp Dijon mustard; 1 shallot finely chopped; 1 tsp golden caster sugar; olive oil; a small bunch parsley chopped

Published: August 12, 2015 at 4:23 PM

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serves 6

Easy

Total time: 1 hr

+ cooling

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This recipe for confit salmon with lemon and parsley salsa is great if you need to feed a crowd. If you’ve ever wondered how some salmon you are served in restaurants is so perfectly cooked, they may be using this technique. Cooking the salmon in olive oil gives it a silky texture and stops it from drying out.

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Ingredients

Nutrition

1/2 side salmon

skin on and pin-boned
10 black peppercorns
2 bay leaves
500-750ml olive oil
to serve green salad
2 lemons

plus wedges to serve
2 tbsp Dijon mustard
1 shallot

finely chopped
1 tsp golden caster sugar
olive oil
a small bunch parsley

chopped

Nutrition: per serving

kcal541
fat43.1g
saturates6.7g
carbs3g
sugars0g
fibre0.9g
protein34.7g
salt0.8g

Method

step 1

Put the salmon in the snuggest dish you can find. Add the peppercorns, a little salt, the bay leaves and enough olive oil to cover the fish completely, and leave to sit for 10 minutes.
step 2

Heat the oven to 140C/fan 120C/gas 1. Cover the dish with foil then bake the salmon for 30 minutes until the fish looks translucent and just cooked (if you have a meat thermometer,
it should have reached 45C in the thickest part of the fillet). Take it out of the oven then leave to cool completely in the oil. (It will keep cooking for a while in the oil.)
step 3

To make the salsa, cut the rind and pith off the lemons then cut in-between the membrane to remove the segments. Chop the segments. Whisk the mustard, shallot and sugar, squeezing
in the juice from the lemon skeletons. Whisk in 4 tbsp olive oil and stir in the segments and any more juice. Stir in the parsley and season. Lift the salmon out of the oil and gently turn it over, peel off the skin and scrape away the grey layer from under the skin. Serve with the salsa and salad.

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